Antoine's Oysters Rockerfeller
Submitted by wojcain
Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis legendary dish from Antoine’s restaurant in New Orleans brings fancy dining home with surprisingly simple technique.
Plump oysters nestle in their shells under a lush green blanket of spinach, parsley, and butter enriched with a hint of anise from Pernod.
A quick broil transforms the topping into golden, bubbling richness with crispy edges that contrast beautifully with the tender oysters beneath.
Serve these as a showstopping starter for special occasions when you want to impress without spending hours in the kitchen.
Chef Tips
- Fresh spinach is key: Frozen spinach is too watery; fresh chopped spinach gives the right texture
- Blend until smooth: A uniform green mixture spreads easily and looks more elegant than chunky
- Watch the broiler: These go from perfect to burnt fast; check at 3 minutes and pull when golden
- Pernod substitute: No Pernod? Use a splash of anise extract or skip it; the dish still shines
Variations
- Add crumbled bacon to the spinach mixture for smoky depth
- Use Swiss chard or kale instead of spinach for earthier flavor
- Top with Parmesan cheese before broiling for extra richness and crust
Ingredients
Directions
Melt butter, add crumbs and sauté 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until smooth.
Arrange oysters in shells. Top each with 1 tablespoon spinach mixture and broil 3 to 5 minutes or until lightly browned.
Comments
Not a good recipe. Its says "Top each with spinach mixture"..WHAT SPINACH MIXTURE
It is obvious, except oysters all the other ingredients, they are spinach mixture, I think it is a good recipe.
Sounds good but wouldn't blend spinach. I would chop the spinach and fold into the rest of the blended incredients. might even ad some romano cheese and extra bread crumbs on top before baking to give a nice crisp crunch.